Noodle and Smoked Tofu Salad with Mirin Dressing

Ingredients

For the salad

• 125 g (4 oz) buckwheat (soba) noodles
• 50 g (2 oz) carrot
• 30 g (1¼ oz) courgette (zucchini)
• 20 g (¾ oz) daikon, thinly sliced
• 20 g (¾ oz) mangetout (snow peas), thinly sliced
• 20 g (¾ oz) mizuna leaves
• 20 g (¾ oz/¼ cup) beansprouts
• 50 g (2 oz) pomegranate seeds, plus extra to garnish
• 4 teaspoons sesame oil
• 125 g (4 oz) smoked tofu, cut into 6 chunky squares
• 2 teaspoons tamari
• coriander (cilantro) leaves
• sushi ginger
• 50 g (2 oz/1/3 cup) dry roasted cashews, to garnish

For the dressing

• 25 g (1 oz) white miso paste
• 25 ml (1 fl oz/2 tablespoons) mirin
• 2 teaspoons sesame oil
• 2 teaspoons umeboshi plum purée
• 125 g (4 oz) sushi ginger
• ½ tablespoon rice wine vinegar
• 1 tablespoon lime juice
• 75 ml (3 fl oz/scant 1/3 cup) olive oil
• 2 teaspoons water

Method

Use a spiraliser to make carrot and courgette (zucchini) spirals. Cook the noodles according to the packet instructions, then rinse in cold water and drain well. Place in a bowl with the carrot and courgette (zucchini) spirals and mix well. Mix in the remaining vegetables, pomegranate seeds and 2 teaspoons of the sesame oil.

Just before serving, heat the remaining sesame oil in a frying pan. Add the tofu and cook for 2 minutes, until brown on all sides. Add the tamari, toss to coat and glaze the tofu, and cook for 2 minutes. Thread onto 2 wooden skewers, layering the tofu cubes with whole coriander (cilantro) leaves and sushi ginger.

To make the dressing, whizz all the ingredients in a blender until thick and smooth.

To serve, add the dressing to the noodles and toss gently to coat. Arrange a heap of salad on each plate and scatter with roasted cashews and pomegranate seeds, then sit a tofu skewer at one side.